• The Journal of Industrial Distribution & Business
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• v.13 no.11
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• pp.21-30
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• 2022

Purpose: This study investigates the moderating effect of mindset types on experience and perceived quality in virtual reality (VR) contexts and identify the relationships among mindset types, experience, perceived quality, attitude, and purchase. Research design, data and methodology: Using a survey, a total of 250 participants were recruited from South Korea. Participants were asked whether they have been VR users who had experienced VR before participating in the survey. We used the partial least squares method to test the hypotheses based on structural equation modeling. Results: The results show that experience, including spatial, reality, and sensory experiences, has positive effects on perceived quality. Additionally, the mindset moderates the relationship between experience and perceived quality such that consumers with experience are more likely to have greater perceived quality when they have a growth mindset compared to those with a fixed mindset. The VR context's perceived quality exerts positive effects on attitude toward the VR context, while attitude has positive effects on purchase intention. Conclusion: We suggest that the consumer's mindset might work as an essential moderating factor that influences the relationship between experience and perceived quality. Our findings can help marketers plan promotion strategies more effectively and cater to the different objectives of their contexts.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.649-655
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• 1991

The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.

• The Journal of Information Systems
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• v.27 no.2
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• pp.197-219
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• 2018

Purpose The purpose of this study is to examine what motivates users to adopt one of the emerging applications for collaborative consumption of sharing economy. Using the self-determination theory, motivation theory and TAM(Technology Acceptance Model) as the theoretical framework, this study illustrates important factors that influence adoption of collaborative consumption service. We develops the ICTs(Information and Communications Technologies) initiatives and motivation model to collaborative consumption. Design/methodology/approach This paper makes use of a quantitative methodology using survey questionnaire that allows for the measurement of the eight constructs(System Availability, Contents Quality, Design & Personalization, Security & Privacy, Emotional & Social Value, Economic Value, Attitude, Adoption & Consumption) contained in the hypothesized theoretical model on the basis of the prior literatures. Data collected from a sample of 227 respondents who have used the collaborative consumption services and provided the foundation for the examination of the proposed relationships in the model. Findings This study has the following implications for the users and providers of CC platforms and services. The ICTs initiatives (System Availability, Contents Quality, Design & Personalization, Security & Privacy) are the influential factors that motivate the emotional and social value to CC. On the other hand, The ICTs initiatives (System Availability, Contents Quality) are not very significant factors of economic value to CC. The empirical analysis result indicate that there are significant causal effect among emotional & social value, economic value, and adoption to CC. This study provides important theoretical implications for innovation adoption research through an empirical examination of the relationship between ICTs initiatives, motivation factors to collaborative consumption in the sharing economy.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.425-435
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• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

• Fisheries and Aquatic Sciences
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• v.6 no.4
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• pp.165-171
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• 2003

To investigate the effect of cooking methods on protein quality of domestic fresh monkfish meat (FMM) and imported frozen monkfish meat (IMM), in vitro protein qualities were determined by amino acid anlysis, trypsin indigestible substrate (TIS) formation, and protein digestibility using the four-enzyme method. Crude protein contents of the boiled FMM and IMM were $90\%$ of the dry base, which were higher than fresh FMM $(82\%)$ and IMM $(84\%)$. Profiles of total amino acid in FMM and IMM were not changed by cooking methods. Total free amino acid contents decreased to $ 29.0-33.6\%$ for boiled $(l00^{\circ}C,\;10 min)\;and\;24\%$ for steamed $(100^{\circ}C,\;10\;min)$ samples. In vitro protein digestibilities of boiled and steamed FMM incnased $86.6-86.8\%$, compared to raw IMM $(82.9\%)$, boiled and steamed IMM $85.1-85.5\%$ and raw IMM $(83.6\%)$. TIS of FMM (23.6 mg/g solid) and IMM (15.9 mg/g solid) showed no significant (p<0.05) difference in cooking methods. The C-PERs (computed protein efficiency ratio) of boiled FMM (2.63) and IMM (2.50) were significantly higher (<0.05) than raw (1.97) and steamed FMM(1.97) and IMM(1.94). These results demonstrate that boiling of FMM and IMM improves protein digestibility and C-PER when compared to steamed FMM and IMM. Therefore, boiling could be an excellent means to maintain high-protein quality of monkfish meat. Also, the cooking method may be applicable to the preparation of monkfish stew without any loss of free amino acids.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.277-287
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• 2013

This study was conducted to explore the effect of social support on the quality of life of hemodialysis patients and to verify the moderating effect of public services. To achieve this purpose, parameter analysis using hierarchical moderated multiple regression was carried out with data provided by 156 hemodialysis patients who live in Seoul and Gyeonggi-do. Results of analysis showed that social support, marital status, occupation of patient affected with the quality of life. The findings also showed that public services have moderate effect on relationship between the quality of life of hemodialysis patient and social support. Implications of these results were explored in relation to the importance of public services and measures that could be taken to improve social work practice.

• Proceedings of the Korea Contents Association Conference
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• 2010.05a
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• pp.216-217
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• 2010

• Proceedings of the Korea Contents Association Conference
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• 2017.05a
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• pp.257-258
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• 2017

Modern society tends to bring excessive labor to people and, therefore, further health management is required. In this paper, by using the clustering technique, one of machine learning methods, we try to bring out the measure of fatigue from heart rate (HR) variation during daytime work, helping people to get high-quality of healthy and calm life.

• Proceedings of the Korea Contents Association Conference
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• 2017.05a
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• pp.97-98
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• 2017

본 연구에서는 스마트 과일 품질 선별 플랫폼 구조를 제안한다. 스마트 과일 품질 선별 플랫폼 구조는 과일 내부 품질을 결정하는 주요 성분인 당도, 산도, 수분 등을 실시간으로 측정할 수 있는 분광 분석기와 과일의 외부 크기(부피), 색깔, 무게, 흠집 등을 처리할 수 있는 외부 품질 측정기로 구성된다.

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.547-548
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• 2018

본 논문에서는 담수호 및 하천유역에서 수질오염을 정확하게 예측하기 위해서 GIS 기반의 공간정보를 활용하여 수질모델 시스템을 구축하여 향후 담수호 유역의 종합적인 수질관리 방법을 제시하고 수질 모델링을 통해 오염원의 체계적인 관리와 자동화된 공간정보를 활용하여 수문 및 수질모델을 용이하고 효율적으로 운용하고자 본 연구를 수행하였다.